Ingredients for 8 people

  • 80g dark chocolate ​
  • 5 tbsp De Nigris Balsamic Vinegar Gold Label ​
  • 160g white flour ​
  • 25g cornflour
  • 60g brown sugar ​
  • 6 tbsp oil ​
  • 200ml rice milk (or other plant milk)​
  • 2 tsp baking powder ​
  • 3 pears ​

For the recipe

vegan chocolate cake with balsamic pears_denigris_recipes


Pre-heat oven at 180° C. Melt the chocolate in bain-marie, let it cool to room temperature, then 1 tablespoon of De Nigris Gold Label Balsamic Vinegar​ and mix well. ​
​In another bowl put the flour, baking powder, potato starch, and brown sugar. Add the oil and rice milk, then whisk all the ingredients until fully blended. While whisking, add the melted chocolate and blend well, until smooth. Pour the mixture in round baking mold covered with baking paper, bake for 30 minutes. ​
​In the meantime, prepare the balsamic pears: peel and cut the pears into cubes. Add them in a non-stick frying pan, cook for about 2 minutes, then add the remaining balsamic vinegar. Put a lid, reduce the heat to a minimum and cook for 15 minutes, stirring occasionally. ​
Remove the cake from the oven and leave to cool, then remove from the baking mold, and serve with the balsamic pears.​